Traditional Rub for St. Louis Ribs

This St. Louis rib rub made with dark brown sugar, paprika, dry mustard, garlic powder, and coriander adds incredible flavor to slow-grilled ribs.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 40 mins
• Calories: 1098 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon dry mustard
• 1 tablespoon sea salt
• 3 tablespoons paprika
• 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
• 0.5 teaspoon ground coriander
• 0.25 cup dark brown sugar
• 1.5 teaspoons onion powder
• 1.5 teaspoons granulated garlic powder
• 1 cup handful hickory or apple wood chips for smoking, soaked in water and drain
• 0.75 cup apple juice, in a spray bottle

Recipe Instructions

Step 1

Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.

Step 2

Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.

Step 3

Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.

Step 4

Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.

Step 5

Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.